Description
A soul-soothing, nutrient-rich broth packed with the warm flavors of turmeric and ginger, perfect for soups and stews.
Ingredients
Scale
- 2 tablespoons black peppercorns, crushed
- 2 tablespoons coriander seeds
- 1 tablespoon cumin seeds
- 1 tablespoon ground turmeric
- 15 fresh curry leaves, torn
- 2 serrano chiles, chopped
- 2 onions, chopped
- 4-inch piece ginger, unpeeled and sliced
- 6 garlic cloves, peeled and smashed
- 3 pounds chicken bones
- 2 chicken feet (optional)
- 1/4 cup freshly squeezed lemon juice
- Water (enough to cover the bones by 1 inch)
- Kosher salt (optional, to taste)
Instructions
- Using the Saute function on High, toast the black peppercorns, coriander seeds, cumin seeds, turmeric, and curry leaves for 1 to 2 minutes until fragrant.
- Add the serrano chiles, onions, ginger, garlic, chicken bones, chicken feet (if using), and lemon juice. Stir to combine.
- Pour enough water over the bones to cover them by 1 inch (about 8 cups). Secure the lid.
- If using a stovetop pressure cooker, set it over medium-high heat, add the remaining ingredients, and pour in about 9 cups of water. Lock the lid.
- Using the Soup function, cook for 2 hours. If using a stovetop, bring to high pressure, then cook for 2 hours.
- Once complete, let the pressure release naturally for about 30 minutes.
- Pour the broth through a fine mesh sieve or colander lined with cheesecloth.
- Taste and add salt if needed. Serve immediately or store in an airtight container in the fridge for up to 5 days.
Notes
Roast the chicken bones at 375°F (190°C) for 15 minutes for enhanced flavor. Skim the fat from the top of cooled broth if too greasy.
- Prep Time: 10 minutes
- Cook Time: 120 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 100
- Sugar: 1g
- Sodium: 100mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0.5g
- Protein: 10g
- Cholesterol: 20mg